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Sspoonandsizzle Kitchen PrintMade for the kitchen
Mexican Street Corn Shrimp

Mexican Street Corn Shrimp

Juicy seasoned shrimp and charred corn come together with a creamy lime sauce, cotija cheese, and fresh cilantro for a flavorful skillet dinner inspired by Mexican street corn.

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings4
Course: Main Course Cuisine: Mexican-Inspired Calories: 445 Difficulty: BeginnerDiet: Pescatarian

Ingredients

Shrimp

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper

Street Corn

3 cups corn kernels
1 tbsp butter

Creamy Lime Sauce

1/3 cup mayonnaise
1/4 cup sour cream
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp salt

Toppings

1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
Lime wedges, for serving

Equipment

  • Large skillet
  • Medium mixing bowl
  • Plate
  • Paper towels
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method

  1. Pat the shrimp dry thoroughly with paper towels to remove excess moisture.
  2. Place the shrimp in a bowl and season with 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly coated.
  3. Heat a large skillet over medium-high heat for about 2 minutes. Add the butter and corn, spread into one layer, and cook undisturbed for 2 to 3 minutes. Stir and cook for another 3 to 4 minutes until lightly charred, then transfer the corn to a bowl.
  4. Add the olive oil to the skillet. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque, then transfer to a plate.
  5. Stir together the mayonnaise, sour cream, lime juice, remaining 1/2 teaspoon chili powder, and remaining 1/4 teaspoon salt until smooth.
  6. Fold the warm charred corn into the creamy lime sauce until evenly coated.
  7. Reduce the skillet heat to medium. Return the shrimp to the skillet, spoon the creamy corn mixture over and around it, and warm for 1 to 2 minutes without letting the sauce boil hard.
  8. Remove from the heat and top with cotija cheese and chopped cilantro. Finish with fresh lime juice and serve warm.

Chef’s Notes

  • * Pat thawed frozen shrimp very dry before seasoning so they brown instead of steam.
  • * Frozen corn can be used, but it may need a few extra minutes for the moisture to evaporate before it begins to char.
  • * Do not overcook the shrimp; remove them once they are opaque and lightly curled.
  • * Keep the heat moderate after adding the creamy sauce to help prevent separation.
  • * Feta can replace cotija if cotija is unavailable.
  • * Add a pinch of cayenne or extra chili powder for more heat.
  • * Store leftovers in a covered container in the refrigerator for up to 2 days.
  • * Reheat gently so the shrimp stay tender.